Rack of Lamb with Spice and Pepper Crust
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings; can be doubled
- 1 tablespoon grated orange peel
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 2 large garlic cloves, chopped
- Carbohydrate 3 g(1%)
- Cholesterol 173 mg(58%)
- Fat 85 g(131%)
- Fiber 1 g(4%)
- Protein 34 g(67%)
- Saturated Fat 35 g(177%)
- Sodium 131 mg(5%)
- Calories 924
Preparation Preheat oven to 450°F. Sprinkle lamb with salt and pepper. Enclose cumin, coriander, and peppercorns in small resealable plastic bag. Using mallet, coarsely crush seeds and peppercorns. Add garlic, orange peel, and oil to bag and mash to coarse paste. Smear paste over meat portion of lamb. Place lamb, paste side up, in small baking pan. Roast lamb 10 minutes. Reduce heat to 400°F. Continue to roast until thermometer inserted into lamb registers 135°F for medium-rare, about 15 minutes longer. Cut lamb between bones into chops and serve.
Preparation Preheat oven to 450°F. Sprinkle lamb with salt and pepper. Enclose cumin, coriander, and peppercorns in small resealable plastic bag. Using mallet, coarsely crush seeds and peppercorns. Add garlic, orange peel, and oil to bag and mash to coarse paste. Smear paste over meat portion of lamb. Place lamb, paste side up, in small baking pan. Roast lamb 10 minutes. Reduce heat to 400°F. Continue to roast until thermometer inserted into lamb registers 135°F for medium-rare, about 15 minutes longer. Cut lamb between bones into chops and serve.
